While many people tend to hate the bitterly cold weather that comes with the fall and winter seasons, I love it. Why? Well, it’s because it’s the perfect time of the year to make all sorts of rich and hearty comfort dishes. And if you ask me there are few things more comforting in life than slathering food in poultry gravy made from roast drippings. That’s as long as it’s homemade of course.
Honestly, It boggles my mind that people would even consider using store-bought gravy for their roast dinners. Not only does the store-bought gravy taste like a three-letter word that rhymes with grass, but making homemade gravy is INCREDIBLY easy. All you have to do is save the drippings/juices that come off your roast, add some water and bouillon to it, and thicken it up with a mixture of water and flour. Even the most inexperienced cook can perform those tasks, and it can all be done in the time that your chicken or turkey needs to rest before carving it.
So enough talk, let’s get to making this gravy!
Tips, Tricks & Suggestions
- Today we’re going to be making our gravy out of roast chicken drippings. However, make no doubt about it, this method for making gravy can be applied to the roast drippings from any bird. Turkey, duck, goose, you name it.
- While regular bouillon cubes will definitely work with this recipe, I highly recommend that you use a product known as better than bouillon. It’s just a superior product.
- If you want to add a twist to this recipe then try adding in some fresh herbs, or cloves or garlic during step 2.
- Looking for something to pour this wonderful gravy over? Then check out our recipe for creamy mashed potatoes.
Poultry Gravy Recipe
Prep time: 2 hours (mainly for cooking the roast bird)
Cook time: 10 minutes
Servings: 1 ½ Quart of gravy
Ingredients
Drippings from a roasted bird
1 Stick of celery
1 Carrot
¼ Of an onion
3 Tablespoons of Chicken bouillon
6 cups of water
Salt & pepper
For thickening mixture:
1 cup of Flour
1 cup of Water
Instructions
- Get your roast drippings: Prepare your chicken or turkey for roasting as you would normally. Except, this time you are going to place a carrot, a stick of celery, a ¼ onion and any excess skin/fat from the bird into the roasting pan. Then place the bird in the oven and roast until it is done to your liking.
- Improve the roast drippings: Remove the bird, carrot, celery, onion, and skin/fat from the roasting pan. At this point, all you should be left with is juices, dripping, and nice browned bits in the roasting pan. Place this pan on your stove over high heat and add in the 6 cups of water.
Use a wooden spoon to remove all the brown bits from the bottom of the pan. Once the water starts to simmer add in the 3 tablespoons of bouillon and incorporate it into the liquid. Let this come to a low boil.
- Thicken the gravy: Get out a small bowl and add the cup of flour and the cup of water to it. Use either a fork or a small whisk to mix these two together until it is nice and smooth, NO LUMPS.
Then slowly add some of the thickening mixture to the roasting pan, making sure to immediately stir it into the liquid with the wooden spoon. Keep on slowly adding the thickening and mixing it in until the gravy is as thick as you prefer. However, be mindful that the gravy will thicken up a little more once it cools down.
- Add salt & pepper to taste.
- Strain the gravy: Get out a thin mesh sieve and place it over a large bowl. Then strain the gravy through the shive.
- Ladle the gravy into gravy boats and serve immediately. Enjoy!
Poultry Gravy Recipe
Ingredients
- Drippings from a roasted bird
- 1 Stick of celery
- 1 Carrot
- ¼ Of an onion
- 3 Tablespoons of Chicken bouillon
- 6 cups of water
- Salt & pepper
For thickening mixture:
- 1 cup of Flour
- 1 cup of Water
Instructions
- Get your roast drippings: Prepare your chicken or turkey for roasting as you would normally. Except, this time you are going to place a carrot, a stick of celery, a ¼ onion and any excess skin/fat from the bird into the roasting pan. Then place the bird in the oven and roast until it is done to your liking.
- Improve the roast drippings: Remove the bird, carrot, celery, onion, and skin/fat from the roasting pan. At this point, all you should be left with is juices, dripping, and nice browned bits in the roasting pan. Place this pan on your stove over high heat and add in the 6 cups of water. Use a wooden spoon to remove all the brown bits from the bottom of the pan. Once the water starts to simmer add in the 3 tablespoons of bouillon and incorporate it into the liquid. Let this come to a low boil.
- Thicken the gravy: Get out a small bowl and add the cup of flour and the cup of water to it. Use either a fork or a small whisk to mix these two together until it is nice and smooth, NO LUMPS. Then slowly add some of the thickening mixture to the roasting pan, making sure to immediately stir it into the liquid with the wooden spoon. Keep on slowly adding the thickening and mixing it in until the gravy is as thick as you prefer. However, be mindful that the gravy will thicken up a little more once it cools down.
- Add salt & pepper to taste.
- Strain the gravy: Get out a thin mesh shive and place it over a large bowl. Then strain the gravy through the shive.
- Ladle the gravy into gravy boats and serve immediately. Enjoy!
Inspiration from other blogs
From Crazy for Crust
